How to Book a Table at Noma Australia

Here’s how much it will cost to eat at Australia’s most hotly anticipated restaurant in 2016, and how to secure your seat.

Photography: Rene Redzepi

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Photography: Jason Loucas

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Photography: Jason Loucas

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Published on 20 October 2015

by Sophie McComas

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Slowly slowly, like the drip-drip of a feeding tube, information about what, where, how much, which ingredients, what wine and who’s involved in Rene Redzepi’s Noma Australia pop-up has been trickling through.

Since the announcement that the famed Danish chef would close his Copenhagen restaurant and open in Sydney for 10 weeks over the summer, there’s been speculation about how many first-borns would need to be sold to book a table. Redzepi hinted that the figure would depend on how much it would cost to relocate his entire team plus their partners and children to Sydney, not to mention the set-up of the restaurant itself, on the water at Barangaroo.

In his announcement Redzepi stressed that the booking process would be as fair as possible, and so, at 10am on October 30, a ballot will open through the restaurant’s website. Bookings for tables of either two, four, six or eight will be taken (bookings for single tables only) for January 26 through to April 2. There’ll be a lunch and dinner service from Tuesdays to Saturdays.

Dining at Noma Australia will cost $485 per person (plus a 1.65 per cent credit card fee). To book a table, the amount will have to be paid in full upon booking. Wine and drinks can be ordered on the day throughout the meal, care of Noma’s sommelier, Mads Kleppe. Kleppe will offer an all-Australian wine pairing, a range of non-alcoholic beverages and a short, global wine list.

Redzepi has spend the past 10 months travelling to Australia on six separate research trips, spending time with Indigenous communities and suppliers all over Australia, from the Top End to Tasmania. The menu will focus on Australia’s varied and exotic native produce and Indigenous cooking techniques. Redzepi’s Instagram account shows him digging for palm-sized mud clams, harvesting crocodile fat, green ants and magpie geese, hinting that securing a table will be an opportunity to taste some of the best of our land, prepared in one incredible setting. Credit card at the ready.